Grits and Greens Casserole

2 T olive oil
2 shallots
3 cloves garlic
10 oz or 1 bunch greens, chopped, steamed, and drained
Pinch of salt and pepper
6-hr slow cooker grits*
1/2 c cream
2 c sharp Gouda
1 c ricotta
Pinch of salt and pepper
2 eggs, beaten

*Slow cooker grits: 1 c grits to 4 c vegetable stock. Add a dash of salt and pepper. Stir into a crock pot and cook on low 6 hours. Slow cooker grits are creamy and tender, but you could substitute stovetop grits.

In an oven proof skillet, heat olive oil. Dice shallots and add to pan. Mince garlic and add to shallots. Add greens to the pan and cook out any water.

Meanwhile, to hot grits, add cream, Gouda (reserve some for topping), ricotta, salt and pepper. Add eggs, constantly stirring so they don’t scramble in the hot grits. Add grits to the skillet with greens. Stir to combine. Top with reserved Gouda.

Bake at 350 for 35-45 min until center is set and top is golden brown.

Thanks Tina Abbott for sharing this recipe.  I tried it this week and it is really good!